Recipes

  • Finnbiff or Reindeer Stew

    Reindeer is synonymous with Sami culture and life but the Norsemen have certainly cottoned onto the goodness of reindeer cuisine. This rustic meal is perfect for cold Winter nights and packs you with energy for the next day of playing in the snow.

  • Norwegian Roast Rib

    Christmas Rib isn’t just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas.

  • Fårikål with Curry

    This is an ‘Indian’ Fårikål with a little curry spice.  I miss all the great Indian restaurants of Brick Lane in London and so this brought back good memories of hot curries with warm hospitality on cold, miserable London days.  This new curry version worked perfectly with the classic Fårikål flavour.

  • Right on Lefse

    In Norway, there are still Lefse recipes around from the 1630s! This is supposedly the traditional and original Hardanger recipe used:

  • Carrot Cake

    Norwegians like to have their cake and eat it too. The carrot cake may not be the Norwegianest of cakes, but Norwegians have embraced it as a way of pigging out and eating healthy at the same time. So much that the carrot cake has dethroned the good old chocolate cake as the standard of any social gathering. (L-Jay was a little put out by this as chocolate cake was her absolute favourite.)

  • Norwegian Cakes for Celebrating

    On any celebration table in Norway you can always find a Norwegian layer cake (bløtkake). What better way to celebrate Norwegian Constitution Day than with fresh cream, wild berries and a little bit of sponge in between.

  • The Famous Boller

    Their history is a mystery. It is an abomination to put raisins in and an abomination to leave them out. They are eaten for breakfast lunch and dinner. If you haven’t eaten one you cannot call yourself Norwegian. Their name just means ‘bun’ and they are a national icon. Welcome to the land of boller!

  • Lapskaus

    I’m sure every nation has a country soup dish – Norway has Lapskaus.

    Lapskaus can range from a watery soup to a thick stew, it all depends on how you like it. Traditionally being made from last nights left overs, Lapskaus uses potatoes as a thick base with other hearty, winter vegetables and meat. The idea of Lapskaus is ‘anything goes’, so you can guarantee that your soup will be an original masterpiece every time.

  • Rice to the Occasion

    One of Norway’s most traditional dishes is made from an ingredient that doesn’t grow anywhere near Norway: Rice!